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Category: Snacks

Sriracha Pumpkin Hummus

Sriracha Pumpkin Hummus from The Recipe Runner

 

Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?


This Sriracha Pumpkin Hummus has become my new Fall favorite.

 

Yep, it has TKO’d my previous “nameless” choice.

I made this humorously simple recipe at about 8:30 this morning.

I then sliced a cucumber and a few bell peppers.



Performed the ritualistic “taste test.”


“Oh, Now that’s good!”
Clicked a few pictures.


“Taste tested” a few more times.
Edited a few pictures…



Taste test
Posted a picture to Instagram

Taste test
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.

Sriracha Pumpkin Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This spicy and slightly smoky hummus makes a great snack or appetizer!
Ingredients
  • Ingredients
  • 15 ounce can garbanzo beans
  • ¾ cup pumpkin puree
  • 2 T. fresh lemon juice
  • 1 t. extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 t. cumin
  • ½ t. chili powder
  • ¼ t. smoked paprika
  • ¾ t. kosher salt
  • 2 t. sriracha
  • ¼-1/2 cup water
  • Pita chips or vegetables for serving
Instructions
  1. In a high speed blender or food processor add all of the ingredients except the water.
  2. Turn the blender or food processor on and slowly add in the water until the hummus becomes smooth and creamy.
  3. Serve the hummus immediately with pita chip or vegetables, or refrigerate until you are ready to use it.

Have you been following the Pumpkin and Pinterest series? Which recipe is your favorite so far?

Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)

The Jazzy Sweet Life

For today’s Pumpkin and Pinterest, recipe I am sharing a post from my 12-year-old daughter.  She made these Healthy No-Bake Pumpkin Bites for a blog post on her site.  They are a cross between cake pops and donut holes.  All I can say is they were scrumptious but don’t take my word for it.

 


This is what she had to say.  Enjoy

You can see more of her post geared toward active tweens who love to cook. The Jazzy Sweet Life

These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.

Adapted from the big mans world

 

Ingredients:

1 3/4 cups Processed Rolled Oats

1/4 cups Coconut Flour

2 Tbsp Granulated Sugar

2 tsp Cinnamon

2 tsp Nutmeg

1/2 cup Pumpkin Puree

1 tsp Vanilla Extract

1/4 cup Peanut Butter

1/4 cup Honey

1 Tbsp Coconut Milk


 

1/4 cup Granulated Sugar

2 tsp Cinnamon


 

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Process the rolled oats in a food processor.

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Mix together the processed rolled oats, coconut flour, sugar, nutmeg, and cinnamon.

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In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.

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Stir together the vanilla extract into the honey and peanut butter.

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Add the pumpkin puree and peanut butter mixture to the flour mixture.

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It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.

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Your bites are done enjoy them with a nice cup of coffee or tea and relax.

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5.0 from 7 reviews
Healthy No-Bake Pumpkin Bites (Paleo, Vegan, Gluten-Free)
Author: 
Recipe type: Snack
 
These are so delicious and easy to make treats.I would definitely make these again for an incredible lunch or snack option. These are a lot more healthy than a regular cake pop and donut hole yet they have the same texture as a fluffy cake or donut. I let my family of nine “try” these and by the time they were done “trying” the plate was empty.I would probably make a double or triple batch and freeze half for later. You have to try these if you are a pumpkin and cinnamon and sugar lover.
Ingredients
  • 1¾ cups Processed Rolled Oats
  • ¼ cups Coconut Flour
  • 2 Tbsp Granulated Sugar
  • 2 tsp Cinnamon
  • 2 tsp Nutmeg
  • ½ cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • ¼ cup Peanut Butter
  • ¼ cup Honey
  • 1 Tbsp Coconut Milk
  • ¼ cup Granulated Sugar
  • 2 tsp Cinnamon
Instructions
  1. Process the rolled oats in a food processor.
  2. Mix together the processed rolled oats, coconut flour, sugar, nutmeg and cinnamon.
  3. In a separate bowl add the honey and peanut butter and microwave in 30-second intervals.
  4. Stir together the vanilla extract into the honey and peanut butter.
  5. Add the pumpkin puree and peanut butter mixture to the flour mixture.
  6. It is time to assemble the bites.Roll the mixture into epual sized bowls and then roll each one into the cinnamon and sugar mixture which is adding the cinnamon and sugar together and mixed together in a bowl.Put the bites onto a baking sheet and place in the fridge for 10 minutes.
  7. Your bites are done enjoy them with a nice cup of coffee or tea and relax.

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Day 7 of the 31 days of Pumpkin and Pinterest series features Pumpkin Spice Baked Oatmeal Muffins.

I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic.  It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago.  Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal.  Truly it is a great combination.

Today I made them in the regular size muffin tin.  This size works best for us because the kids like to take them for lunch, especially the boys.  The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.


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The main ingredient is the oatmeal.  Nine cups!!!!!  That is nine cups of fiber.

Fiber and its Many Benefits

 

  • Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
  • Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
  • May reduce the risk of colon cancer.
  • May help with hemorrhoids, constipation, and other intestinal problems
  • Reduces the likelihood of diverticulosis.
  • May decrease the risk of heart disease
  • May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
  • May lower the risk of type 2 diabetes

 

It is recommended that daily fiber intake be at least 25 grams. 

If you are looking for ways to get more fiber into your diet her is a chart of high-fiber foods from the Mayo Clinic.

Prebiotics

Have you heard of prebiotics?  Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.

This is another reason to include oats in your diet during the cold season.

Oats contain the prebiotic called beta-glucans.  

 

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Benefits of Pumpkin & Vitamin A (Beta-Carotene)

  • Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
  • Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
  • It enhances immunity.
  • Important in the formation of bones and teeth.
  • Aids in fat storage, and protects against cancer and other diseases.
  • Shown to slow the aging process.
  • Protein cannot be utilized by the body without this vitamin.

 

Other great sources of vitamin A

For more in-depth sources of whole foods that provide vitamin A. Click Here

 

  • Alfalfa
  • Apricots
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupe
  • Carrots
  • Swiss Chard
  • Dandelion Greens
  • Fish Liver Oil & Liver
  • Garlic
  • Sweet Potatoes
  • Spinach
  • Spirulina
  • Pumpkin
  • Yellow Squash
  • Turnip Greens

Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods. 

 

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Pumpkin Cheesecake Bread

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I want you to imagine the moist delicious taste of comforting pumpkin bread and the creamy and smooth feeling you get from a great cheesecake.  You got it.  Then you know what the bread from An Edible Mosaic tastes like.  This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.

 


While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right.  I followed the recipe exactly.  The only change I made was

  • reducing the sugar to 1/2 cup instead of 3/4
  • substituted whole wheat flour for the all-purpose flour.
  • I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.

This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.

 

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Pumpkin Cheesecake Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the Cheese Batter:
  • 8 oz (230 g) cream cheese, room temperature
  • 1 large egg, room temperature, lightly beaten
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • For the Pumpkin Spice Batter:
  • ½ cup (150 g) brown sugar, lightly packed
  • 2 large eggs
  • ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (160 g) whole wheat flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • Other:
  • Butter, to grease the pans
Instructions
  1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  2. For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
  3. For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
  5. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

 

 

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